Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: ACW3 on July 31, 2014, 08:53:42 PM
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A close friend of mine asked me to cook some pulled pork for them. I told them I would be happy to oblige. I had previously given them samples of my last pork butt cook. They loved it! I talked to his wife today while I was at his house and she showed me the meat she bought recently. A 7+ pound pork loin! It is a beautiful piece of meat. However, I'm not sure she really wants me to use this to try to make pulled pork.
I am looking for some suggestions to cook this for her. I talked to her a little while ago and told her we had a problem if she really wanted pulled pork. The pork loin is not the ideal cut of pork for pulled pork. She did give me the go-ahead to get a couple of pork butts to do this properly. I'd still like to cook the pork loin for her. I'm just not sure what direction to go to give her a really tasty piece of meat to serve. She is very picky, and I am honored to be asked to cook this for her. She is a good cook, in her own right.
Art
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The best pork loin I did on my SRG was injected with a butter garlic Herb injection I bought at the local publix, and dry rubbed with Jan's Rub. Man, thinking about it I gotta go get me another!
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Art, you may like the one I did in June. It is stuffed with:
Pesto
Prosciutto
Spinach
Parmesan cheese
Onion, mushroom, garlic and bacon mixture
Here is the referenced post: http://www.letstalkbbq.com/index.php?topic=9487.0
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The best pork loins I have done have been injected with a soy sauce, chicken broth, various spices, etc. Then put on a spit with a rotisserie over a medium hot fire--drip pan underneath. Hmmm, good. The spinning rod keeps all of the meat nice n moist. If you are REALLY adventurous, wrap it in a bacon weave. Did that once, but all my "critics" said, never again! You don't need to die of a heart attack!
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Art I would go with Canadian Bacon. Although you can and I have done it myself make pulled pork with a loin. My brother wanted it done that way and wouldn't let me use anything else. Waste of a good chunk of meat in my opinion is what I told him.
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Art, lots of good options already, so I almost hate to add another. BUT...
Did you get any of that pork sirloin roast we cooked at the Gathering last year (Tommy brought it - I cooked it)?
If you did and liked it, it would be a very simple, but tasty option: Coat it with Maple syrup, sprinkle on some kind of a rub that has some heat to it (we like Jallelujah). Roast it in the smoker at about 275° until it reaches an I.T. of 145° - 150°. Let it rest, and slice.
The play between the heat & sweet is nice, and since it's only on the outside it won't overwhelm anyone.
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Stuff with rice, cheese and broccoli smoke it or cook it in and SRG with S/P + oil on the outside then wrap in bacon
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I'm with Tommy on this. Stuff it... The last one we had was stuffed with cream cheese and jalapeno peppers. And wrapped in bacon. Very good. Art, You have a good since of what goes together . Look in the fridge are in a produce isle and go with it.
Mushrooms, spinach, onions, peppers.....
Kerry just reminded me about stuffing one with cranberries and cheese a long time ago, it was really good too.
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I also did the dried cranberries and cream cheese loin and it was delicious.
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I also did the dried cranberries and cream cheese loin and it was delicious.
ohhh. that does sound good.
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Kerry just reminded me about stuffing one with cranberries and cheese a long time ago, it was really good too.
Good timing - loins on sale at my Cub. Did you smoke this?
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How about 1/2 b/l pork chops other 1/2 canadian bacon.
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What a problem to have, and what great list of suggestions ! !
I'd either stuff it or cut it into chops and smoke 'em. Then you can shrink-wrap the chops and freeze them a quick dinner sometime down the road.
BD
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I am glad I asked for some help. There are a lot of good suggestions. I will talk to my friend and see how far they will allow me to "roam". I'll let you know.
Art
I am liking the dried cranberries and cream cheese idea. I have a loin cut into two pieces in my freezer that may get that treatment.
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You need to cook that thing Sous Vide!
The best pork loin I have had to date was done Sous Vide!
Then finish it to your liking.
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You need to cook that thing Sous Vide!
The best pork loin I have had to date was done Sous Vide!
Then finish it to your liking.
I hate to say it, but I didn't even consider sous vide. And I should!! I will look into this further. Thanks Mike.
Art